A Gallon of Margaritas by the Gallon

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Update! Click here to learn how to make this and other drinks for a slushie machine!

It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve decided to share my recipe with you, the loyal reader.

[Update: I just realized – three years later – that there was some confusion about the amounts specified due to my suggestions regarding how many bottles to purchase for the recipe. I hope it’s more clear now, but just in case… You will need to buy two fifths of tequila and measure out six cups (you should be left with about two ounces), and you’ll need to buy one fifth of triple sec and measure out 2½ cups (this should leave you with about an ounce). I hope this helps, and sorry for the three years of confusion.]

I usually make this recipe several gallons at a time and I serve them in one of these classic, durable, insulated coolers. What I’ll do is add a couple of gallon-size Ziploc bags full of ice right in the cooler and it’ll keep the whole thing nice and cold all day long. And as an added benefit, the Ziploc bags will keep the melting ice from diluting the Margaritas as they sit.

Hey, are you looking for a single-serving Margarita? Don’t need to make twenty of these damn things? Well here’s a really solid recipe that we use at all our bars, and that I use at home!

One Gallon of Margaritas Print Me

  • 6 cups tequila (you'll need to buy two fifths for this)
  • 2½ cups triple sec (just buy one fifth, please)
  • 2½ cups fresh lime juice
  • 2½ cups fresh lemon juice
  • 2 cups simple syrup
  1. Mix ingredients together in a large insulated container.
  2. Fill container with gallon Ziploc bags full of ice to chill
  3. When ready to serve, pour mixture into an 8-ounce glass filled with ice.
  4. Salted rim is optional.
  5. Makes around 20 margaritas per gallon.

Recipe printed courtesy of jeffreymorgenthaler.com

282 Replies to “A Gallon of Margaritas by the Gallon”

  • syoung68

    You can’t use a JuiceMan juice extractor for the citrus, because you don’t want any of the bitter oils from the peel in your drink. So, sorry, you’re just going to have to juice the old-fashioned way.


    I don’t really know much about strawberry or other flavored margaritas, as I don’t care for drinking them. So, if you want to do some experimentation, please feel free to post your results here for the rest of the audience!

  • Kelly says:

    Hi Jeff!

    I subscribe to your blog and thoroughly enjoy your posts.

    I have to tell you… I have been searching many years for an absolutely phenomenal margarita recipe and this one is to-die-for!! Thank you so much for sharing with us. I was skeptical about lemon juice in a margarita mix bit WOW.

    I used my electric juicer to do the work for me and it went very quickly. Fresh juice in cocktails is simply unparalleled.

    If I may add one simple little twist?

    Float a half ounce of very high quality mezcal (Scorpion or Del Maguey) on top of this cocktail when serving. You will be surprised how it brings out the citrus while smoothing out the sour.

    Keep up the great work, Jeff. Thanks for all the great posts!

  • Hi Kelly!

    I’m glad the recipe worked out well for you, and that float of mezcal sounds absolutely delicious. I’ll have to try it soon!

    Thanks for reading.


  • Ron says:

    How long kind I refridgerate the leftovers without it “spoiling”.

  • Ron

    I wouldn’t let this mixture sit for longer than a day. Fresh citrus gets funky, fast.

    Drink up!

  • Bill says:

    I have a margarita machine that holds 5 gallons. I want to mix your recipe to put in it…do I need to change the recipe at all to put it in the machine?

  • Bill

    Beats the hell out of me, I’ve never even seen a margarita machine. Give it a go and report your findings back here.

  • Steven says:

    We’re really excited about trying these out! Going to buy a juicer today! Thanks!
    Question: we generally make sugar-free-ish margaritas with splenda. Can we just add enough splenda and water to equal the amount of sugar and water that would be in the syrup? Or is this a travesty that no margarita lover should even consider?

  • Steven

    The answer, to both of your questions, is “yes”.

    I hope this helps.


  • Kim says:

    My husband and I were in Austin a few months ago and had margaritas at our hotel. They were so good, we asked the bartender what he put in them and this was exactly what he told us! This man knows what he’s talking about folks! We have two Margarators and I’ll be firing them both us this weekend!!

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